JP2013118867A - Method for producing pet food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To continuously produce a high-quality pet food in short time.SOLUTION: The method for producing the pet food such as sasami meat jerky for a pet includes (a) a step for preparing a jerky dough by formulating 1.5-70 wt.% of dried gluten, (b) a step for kneading the jerky dough and inserting the kneaded product to an extrusion molding machine (10), (c) a step for heating the jerky dough in the extrusion molding machine (10) to 80-120°C for a prescribed time period, and drying and molding the product, (d) a step for taking the jerky dough out of the extrusion molding machine (10) as a molded product, and (e) a step for cutting the taken-out molded product of the jerky dough after being cooled into a prescribed shape and size.

Description

Detailed Description of the Invention

  The present invention relates to a method for manufacturing a pet food, and more particularly, to a method for manufacturing a pet jerky (also simply referred to as “pet food”), such as a sasami jerky, a beef jerky, a chicken jerky, and a fish jerky. It is related with the manufacturing method of the pet food which can shorten cost and can reduce cost by this.

  The conventional method for producing pet food, for example, pet sasami jerky, has the following problems. That is, as processing steps from raw materials to products, raw material components such as meat and cereal are first blended and kneaded to prepare jerky dough (hereinafter also simply referred to as “dough”). Thereafter, the dough is first molded with a tray and then frozen. Then, a refrigeration process for about 12 hours is performed, a half-thaw process for about 6 hours is performed, and then slice molding (secondary molding) is performed again, followed by drying and packaging for about 8 hours to 12 hours. It was.

Special table 2009-520475 gazette

  As described above, the conventional method of manufacturing Sasa Jerky (pet food) requires many processes and time, and the work is often reliant on manual work. ) Was a concern. For this reason, the necessity of shortening work time (manufacturing time) arises, and the improvement of a manufacturing process (manufacturing method) was calculated | required.

[Object of invention]
The inventor of the present invention has been made in view of the above circumstances, and an object thereof is to manufacture a high-quality pet jerky (pet food) in a short time and continuously.

The manufacturing method of the pet food (pet jerky) according to claim 1 includes the following steps (a) to (e). That is,
(A) A step of preparing a jerky dough by blending 1.5% to 70% by weight of dry gluten.
(B) A step of kneading the jerky dough and then feeding it into a dough forming machine.
(C) Predetermine the jerky dough in the dough forming machine at 100 ° C. or higher (that is, the boiling point or higher. If the boiling point in the dough increases due to the content of other blending components, the temperature rises to the boiling point or higher). The process of heating and molding for hours.
(D) A step of carrying out the jerky dough as a molded product from the dough forming machine after forming.
(E) A step of cutting the molded product of the jerky fabric that has been carried out and then cutting it into a predetermined size.

The manufacturing method of the pet food (pet jerky) according to claim 2 includes the following steps (a) to (e). That is,
(A) A step of preparing a jerky dough by blending 1.5% to 70% by weight of dry gluten.
(B) A step of kneading the jerky dough and then feeding it into a dough forming machine.
(C) A step of heating and molding the jerky dough at 100 ° C. or lower for a predetermined time in the dough forming machine.
(D) A step of carrying out the jerky dough as a molded product from the dough forming machine after forming.
(E) A step of cutting the molded product of the jerky fabric that has been carried out and then cutting it into a predetermined size.

  The manufacturing method of the pet food (pet jerky) according to claim 3 is the manufacturing method according to claim 1 or 2, wherein the dry gluten is vital gluten.

  According to the pet food manufacturing method of the present invention, since the gluten content in preparing the jerky dough is 5% to 70%, the strength of the whole dough is maintained even if the amount of moisture used is small. Thus, the drying time can be drastically shortened (because of low water content), and high-quality pet food can be produced in a short time (approximately 5 to 6 minutes after leaving the molding machine). . By increasing or decreasing the content of gluten, the flexibility and texture of the final product (pet food) can be changed.

  In addition, the heating temperature in the molding machine is 100 ° C. or lower, that is, 80 ° C. to 100 ° C., and the dough extruded from the molding machine has an effect that the surface becomes a clean final product (pet food) with high transparency. (Claim 1).

  In addition, by heating the heating temperature in the molding machine at 100 ° C. or higher, that is, 100 ° C. (temperature exceeding 100 ° C.) to 120 ° C., the fabric extruded from the molding machine has a non-uniform fabric surface. There is an effect that the texture is very similar to a natural jerky (claim 2).

  By using vital gluten (active gluten) as gluten, the amount of water used can be further reduced, and the drying process time in the production process can be further shortened. Further, the amount of addition can be controlled by the use of vital gluten, that is, there is an advantage that characteristics can be easily obtained even with a small amount (claim 3).

It is the schematic explanatory drawing which showed the flow (stream) of the manufacturing method of this invention from the side.

  Hereinafter, although one Example of this invention is described, this invention is not limited by this.

Embodiment of the present invention
Jerky The term “jerky” as used in the present invention refers to a sasami jerky (including sasami jerky style) containing chicken fillet, chicken, pork, beef, fish, and other wildlife. ), Beef jerky (including beef jerky), pork jerky (including pork jerky), fish jerky (including fish jerky), and mutton jerky (including mutton jerky). Further, jerky such as carrot jerky, blueberry jerky, pumpkin jerky, red potato jerky, spinach jerky, etc., containing vegetable and fruit ingredients is also included.

Dried gluten There is no particular limitation on the dry gluten that can be used in the dough used in the production method of the present invention, but the lower moisture content does not require time for drying and heat treatment, and the dough is not sticky. It is preferable because it is easy to mold.

  Although what kind of dry gluten is used is not particularly limited, one having a moisture content (rate) of 60% to 70% can also be used. In particular, the use of active gluten called vital gluten (gluten dried at low temperature so as not to change the properties of raw gluten) is more preferred. When such dried vital gluten is used, the amount of water used is 6 to 12% as the moisture content, and the amount of water used can be further reduced, and the drying processing time can be further shortened. There are benefits. Further, the use of vital gluten is preferable because the amount added can be controlled and the characteristics are easily obtained. Vital gluten may be the one already on the market, or it may be produced from raw gluten (which can be prepared from wheat flour according to a conventional method), but it does not contain amylase activity and has few bacteria. It does not matter (see JP 10-28537 A).

  The blending ratio of dry gluten in the jerky dough is 1.5% to 70%, and in terms of dry matter (dry matter) (in the final product), it is 3% to 90%. If it is less than 1.5% (3% in terms of dry matter), the characteristics of gluten cannot be obtained. A preferred blending ratio is 5% to 60% in terms of dry matter, and the most preferred range is 10% to 45% in terms of dry matter.

Shape-retaining agent (humectant / cracking inhibitor)
In the production method of the present invention, after heat drying treatment in the dough forming machine, after leaving the forming machine, rough heat is taken with a blower or the like and immediately introduced into the cooling device. Over time, it becomes hard and brittle due to drying or the like, and the product may crack. It is preferable to add a shape-retaining agent (humectant) such as glycerin, dextrin, sugar, gelatin, collagen or the like in advance or in combination so that the crack does not occur. Moreover, it becomes possible to adjust the hardness and softness of a final product (pet food) arbitrarily by changing the kind and (mixing ratio) of these shape-retaining agents (humectants).

  The blending ratio of such a shape-retaining agent (humectant) is not particularly limited, but is preferably about 5% to 40% in the dough. If it is less than 5%, there is a possibility that the characteristics cannot be expected so much. If it exceeds 40%, the final product (pet food) may become too soft or may be attached to a mechanical device and be poorly handled. . A preferable blending ratio is 10% to 30% although it depends on the purpose and type.

Other ingredients in the dough Ingredients other than the shape-retaining agent such as dried gluten and glycerin include livestock meat such as chicken, beef and pork, dermis or bone, and fish fillets. Further, starch, flour or seasonings such as sugar, salt, sodium glutamate, nucleic acid seasonings, edible oil, water, etc., which are conventionally used can be used, and pigments can also be used.

  In addition, by adding a reducing agent, the affinity of the dough can be increased, and the product can be modified to have elasticity. Examples of such a reducing agent include sodium bisulfite, sodium sulfite, cysteine, and glutathione.

Fabric Forming Machine As the molding machine (blow molding machine, etc.) used in the present invention, a conventionally known extrusion molding machine, an extruder / pressure molding machine (one axis, two axes, etc.), an expander, or the like can be used.

Heating and drying conditions The dough is heat-denatured and dried in a dough forming machine. At that time, since it is necessary to coagulate and modify the gluten and starch contained therein while orienting, the mixture is heated at 80 ° C. or higher for 2 minutes or longer, preferably 3 minutes to 10 minutes. At that time, if the temperature is 100 ° C. or higher (boiling point rises depending on the content of glycerin and sugar, in this case, the boiling point or higher), the surface of the moment when the dough is pushed out of the dough forming machine and becomes atmospheric pressure. May foam and the dense structure in the fabric may be destroyed. However, the foaming makes the surface of the final product (pet food) non-uniform and closely resembles a more natural jerky. When such a product (pet food) is desired, the heating temperature in the molding machine is set to 100 ° C. or higher (preferably higher than the boiling point of the dough, for example, the boiling point to 120 ° C.).

  On the other hand, when you want to prepare a clean final product (pet food) with high surface transparency, do not foam the dough (extruded) from the dough forming machine (the dense structure in the dough will not be destroyed) In order to avoid foaming, the heating temperature in the molding machine is set to 100 ° C. or lower and 80 ° C. to 100 ° C. (preferably 90 ° C. to 100 ° C.).

Example 1 (example heated at 100 ° C. or lower)
A pet food (sasa jerky) was prepared as follows. That is, 100 parts of fillet (parts by weight, the same applies hereinafter), 350 parts of chicken, 500 parts of starch, 600 parts of vital gluten (this corresponds to 45% in terms of dry matter), 100 parts of glycerin (this is 7 parts in terms of dry matter) .5%), 50 parts of water, 11 parts of pigment solution, and other thickening polysaccharides such as shape retention (humidity retention) agents (collagen, etc.), fats and oils, surfactants, soy protein, gum, etc. Jerky dough was prepared. Then, this dough was kneaded under a vacuum of −700 mmAq and conveyed to a molding machine hopper (12) of an extrusion molding machine (10) in FIG.

  In the extrusion molding machine (10), while properly mixing and feeding the dough (kneaded material), it is heated and oriented at 93 ° C. for 5 minutes, and the dough (kneaded material) is gradually solidified and dried to form the same structure as meat. Formed. And this dough was extruded from the shaping | molding nozzle (14). The forming nozzle (14) is a subdivision machine that branches the dough (kneaded material) into nearly 20 flat plates. The size of the dough extruded from the forming nozzle (14) is, for example, about a width. It is 30 mm and the thickness is about 1.5 mm.

  The dough (molded product) extruded from the forming nozzle (14) of the extrusion molding machine (10) is successively provided with a mesh pattern on one side by the mesh applicator (16). The introduction to the meshing device (16) is preferably performed at the timing when the dough temperature reaches around 30 ° C to 60 ° C. When the temperature of the dough is high, it easily adheres to the heating roller section (not shown) in the meshing device (16), and on the other hand, when the temperature is low, a clean mesh shape is not attached. A preferred temperature is 40 ° C to 50 ° C. The degree of baking can be changed by adjusting the speed of this series of flows. The mesh not only makes the final product pet food (sasa jerky) look more natural, but also has the effect that it can be cut small by hand along the mesh with a small force, making it easier to give to pets.

  Since the dough (molded product) originally has a low water content, the advantage of the present invention is that there is no need to spend much time on the heat drying treatment.

  The dough (molded product) which is meshed by the meshing device (16) and flows sequentially through the line is then continuously conveyed to the multi-stage cooling zone (18) where it is gradually cooled and further downstream. Are transported. The dough (semi-finished product) coming out of the cooling zone (18) after the cooling process is cut into a predetermined length (for example, a length of 110 mm) by the cutting machine (20). The dough (semi-finished product) has a water activity of about 0.7 at this point.

  A large number of final products (sagger jerky) cut as described above are transported to the end of the transport conveyor, and drop one after another into the storage container (22).

  The final product obtained in the above example was a very clean pet food (sasami jerky) with high surface transparency. In this example, the dough (kneaded material) was extruded from the extruder (10) until the cutting process was completed in about 6 minutes. This means that the product could be commercialized in a very short time of about 250 to 1/300 compared with the conventional method.

Example 2 (example heated at 100 ° C. or higher)
A final product (sasami jerky) was obtained in the same manner as in Example 1 except that the heating temperature in the extruder (10) was changed to 110 ° C. (exceeding the boiling point of water in the dough).

  The final product (sasami jerky) obtained in Example 2 had a foamed surface and was somewhat uneven in texture, but its texture was a very natural jerky.

  According to the present invention, the time required for manufacturing pet food (pet jerky) can be shortened, thereby enabling cost reduction and easy management in terms of hygiene.

DESCRIPTION OF SYMBOLS 10 Extruder 12 Molding machine hopper 14 Molding nozzle 16 Meshing device 18 Cooling zone 20 Cutting machine 22 Reserve container

Claims (3)

The manufacturing method of the pet food characterized by including the process of following (a)-(e).
(A) A step of preparing a jerky dough by blending 1.5% to 70% by weight of dry gluten.
(B) A step of kneading the jerky dough and then feeding it into a dough forming machine.
(C) A step of heating and molding the jerky dough at 100 ° C. or higher for a predetermined time in the dough forming machine.
(D) A step of carrying out the jerky dough as a molded product from the dough forming machine after forming.
(E) A step of cutting the molded product of the jerky fabric that has been carried out and then cutting it into a predetermined size. The manufacturing method of the pet food characterized by including the process of following (a)-(e).
(A) A step of preparing a jerky dough by blending 1.5% to 70% by weight of dry gluten.
(B) A step of kneading the jerky dough and then feeding it into a dough forming machine.
(C) A step of heating and molding the jerky dough at 100 ° C. or lower for a predetermined time in the dough forming machine.
(D) A step of carrying out the jerky dough as a molded product from the dough forming machine after forming.
(E) A step of cutting the molded product of the jerky fabric that has been carried out and then cutting it into a predetermined size.   The method for producing a pet food according to claim 1, wherein the dry gluten is vital gluten.

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